Ingredients 4 lbs red potatoes (the small red potatoes are the best) 8 hard boiled eggs, chopped 2 c celery, chopped 2 c white onion, chopped 3/4 lb hickory smoked bacon 3/4 c - 1 c apple cider vinegar (this depends on how tart you prefer the dressing and the type of vinegar used) 3 c water 4 TBS flour 2 TBS Bourbon Smoked Sugar drippings from cooked bacon Bourbon Smoked Salt and Pepper white pepper to taste Bourbon Smoked Paprika Cook potatoes in their skin. In a separate pan, cook bacon. In another pan, saute celery and onions with 3 TBS drippings. Remove bacon from the skillet, and chop. In the bacon skillet, cook 4 TBS of flour with 5 TBS bacon drippings to brown flour. Add water, vinegar, and Bourbon Smoked Sugar. Cook until the gravy thickens. Add celery and onions to the gravy. In a large plastic bowl (whatever you do, do not use metal when serving) layer the potatoes, cooked bacon pieces, sliced eggs, white pepper, Bourbon Smoked Salt, and Bourbon Smoked Pepper. With a plastic or wooden spoon (again, do not use anything metal), gently stir the potato salad. Garnish with Bourbon Smoked Paprika and more chopped eggs. Serve hot or cold
